Tired of mountains of dishes after a long day? Craving a comforting and flavorful meal without the fuss? Then you've come to the right place! This creamy tomato pasta recipe is a game-changer. It's ridiculously easy, requires just one pot, and delivers a satisfyingly delicious dinner in under 30 minutes.
Forget the separate boiling of pasta and simmering of
sauce. In this magical one-pot wonder, everything cooks together, infusing the
pasta with incredible flavor and creating a luscious, creamy sauce. This has
become a staple in my kitchen here in Ewing Township, especially on those busy
weeknights when ordering takeout feels tempting.
Why You'll Love This One-Pot Pasta:
Minimal Cleanup: Seriously, just one pot! Say goodbye to
scrubbing multiple pans.
Quick and Easy: Perfect for busy weeknights. From pantry to
plate in under 30 minutes.
Flavorful: Cooking the pasta in the sauce allows it to
absorb all the delicious flavors.
Customizable: Easily adaptable to your favorite vegetables
and protein.
Comfort Food: Creamy tomato sauce and perfectly cooked
pasta – what's not to love?
Let's Get Cooking!
Yields: 4 servings
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients:
1 tablespoon olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes (optional)
4 cups vegetable broth (or chicken broth)
1 pound pasta (penne, rotini, or your favorite short shape)
½ cup heavy cream (or milk for a lighter version)
½ cup grated Parmesan cheese, plus more for serving
Salt and black pepper to taste
Fresh basil leaves, for garnish (optional)
Instructions:
Heat olive oil in a large pot or Dutch oven over medium
heat. Add the chopped onion and cook until softened, about 3-5 minutes.
Add the minced garlic and red pepper flakes (if using) and
cook for another minute until fragrant. Be careful not to burn the garlic.
Pour in the crushed tomatoes, oregano, and basil. Stir well
and bring to a simmer.
Pour in the vegetable broth and bring the mixture back to a
boil.
Add the uncooked pasta to the pot and stir to ensure it is
fully submerged in the liquid.
Reduce the heat to medium-low, cover the pot, and simmer
for 12-15 minutes, or until the pasta is cooked through and most of the liquid
has been absorbed. Stir occasionally to prevent sticking.
Remove the lid and stir in the heavy cream (or milk) and
Parmesan cheese. Continue stirring until the sauce is smooth and creamy.
Season with salt and black pepper to taste.
Serve immediately, garnished with fresh basil leaves and
extra Parmesan cheese, if desired.
Tips and Variations:
Add Vegetables: Sauté mushrooms, zucchini, bell peppers, or
spinach along with the onions.
Boost the Protein: Add cooked chicken, sausage, or shrimp
during the last few minutes of cooking.
Spice it Up: Increase the amount of red pepper flakes or
add a pinch of cayenne pepper.
Cheese Lovers: Experiment with different cheeses like
mozzarella or provolone. Stir them in at the end until melted.
Make it Vegan: Use full-fat coconut milk instead of heavy
cream and nutritional yeast in place of Parmesan cheese.
This one-pot creamy tomato pasta is a guaranteed
crowd-pleaser and a lifesaver on busy weeknights. Give it a try and let me know
in the comments how it turns out! Happy cooking!